Abstract
The supramolecular structure of the A- and B-type granules of wheat starch was compared. Polarized light microscopy, X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR) were used to study the granular, crystalline, and short-range structures. The A- and B-type granules displayed a typical A-type crystalline structure with the degrees of crystallinity of 31.95% and 29.38% respectively. In addition, the B-type granules had some V-type crystallites. The nanostructure and fractals were characterized by small angle X-ray scattering (SAXS), which showed that the average thickness of the lamellae of the A-type granules was larger, while the B-type granules possessed a higher degree of ordering in the lamellar regions. A second order reflection was found in both A- and B-type granules, which was proposed due to the crystalline lamellae of the semicrystalline lamellae. The A- and B-type granules had mass and surface fractal structures respectively.
| Original language | English |
|---|---|
| Pages (from-to) | 68-73 |
| Number of pages | 6 |
| Journal | Food Hydrocolloids |
| Volume | 31 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2013 |
| Externally published | Yes |
Keywords
- A-type granule
- B-type granule
- Crystalline structure
- Fractal
- Nanostructure
- Wheat starch
ASJC Scopus subject areas
- Food Science
- General Chemistry
- General Chemical Engineering